Photo: Cala
Estimated Nutrition (whole recipe, rough)
688
Calories
68g
Protein
18g
Fat
64g
Carbs
What these numbers assume — 9 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Chicken | 100g cooked | 165 |
| Potato | 1 medium (173g) baked | 161 |
| Milk | 1 cup (244ml) whole | 149 |
| Yogurt | 170g plain Greek | 100 |
| Egg | 1 large egg (50g) | 78 |
| Carrot | 1 medium (61g) | 25 |
| Black Pepper | 1 tsp ground (2.3g) | 6 |
| Dill | 5 sprigs fresh (1g) / 1 tsp dried | 4 |
| Salt | 1 tsp (6g) | 0 |
Totals for the whole recipe, adding one typical portion per ingredient — listed above. Quantities in the recipe are not counted, so this is a rough guide only — not suitable for medical or dietary planning.
Ingredients
- =
- 8 cup Chicken broth
- 2 x Grated carrots
- 2 cup Peeled & cubed potatoes
- 5 x Grated Polish dill pickles
- 1/2 cup Milk
- 1 x Egg
- 5 tbl Sour cream
- Salt & pepper
- =
Directions
1
Combine broth, carrots, potatoes and celery in soup pot, cook, covered over low heat until potatoes are tender.
2
Add pickles and cook 15 minutes.
3
Mix milk and flour until smooth, add to hot soup, mixing well.
4
Bring to boil, stirring until slightly thickened.
5
Remove from heat.
6
Beat egg with sour cream until smooth.
7
Add to hot soup, stirring until smooth.
8
Keep soup warm but do not boil or will curdle.
9
Add salt and pepper to taste.
10
Approximately 10 servings
Recipe sourced from
fandom